Nougat – Taler II

Ingredients for 1 servings:

• 200 g corn, ground
• 100 g cane sugar
• 1 pinch of salt
• ¼ tsp ground cinnamon
• 100 g hazelnuts, ground
• 1 egg(s)
• 150 g margarine, unhydrogenated
• 4 tbsp water
• 150 g corn, ground
• 2 tbsp honey
• 1 pinch of salt
• ¼ tsp ground cinnamon
• 100 g hazelnuts, ground
• 1 egg(s)
• 150 g margarine, unhydrogenated
• 4 tbsp water
• Nougat – spread made from nuts (in my recipes, make a double recipe)
• Sesame OR
• Pistachios, finely chopped, for decoration

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

gluten-free + dairy-free

Mix the ingredients for dough 1 and 2 well and roll out between two sheets of baking paper on each baking tray. Bake both trays in a cold oven at around 150°C fan/convection oven for around 30-35 minutes. (Place in an oven preheated to 175°C and bake for around ten minutes until golden brown.) Divide the nougat spread into three parts. Leave the first baked layer on the baking tray and use a tablespoon to spread 2/3 of the nougat mixture onto the hot baked cake and smooth it out with a cake scraper. Now tip the second layer onto the first, press down, spread with the last third of the nougat mixture and sprinkle with sesame seeds. Now cut the cake into rectangles or diamonds. Let it cool and set, or refrigerate. Make this nougat spread twice for the cake: http://www.chefkoch.de/rezepte/160551070187838/Nougataufstrich-aus-Nuessen-oder-Mandeln.html